Cheesy Cajun One Pot Pasta

As much as I love being in the kitchen, sometimes a one pot dinner is needed. Less dishes and its ready in 30 minutes. I was having a busy day and couldn't decide on dinner. I came across a one pot pasta video recipe and was inspired. I decided to do a Cajun style cheesy pasta and it was delicious!

Ingredients

4 sausage links of your choice (I used 2 hot links and 2 garlic mozzarella)

1/2 Tbsp oil

1 bell pepper, diced

1/2 onion, diced (optional)

2 cloves garlic

1/2 Tbsp onion powder

1/2 Tbsp Cajun seasoning

1 Tbsp tomato paste

2 C water

1 Tbsp chicken bouillon

16oz pasta (I used radiatore)

1/2 C milk

1 C Monterey cheese, shredded

In a pan over medium high heat add the oil and sausage links. Cook until browned and drain any grease.

To the pan of sausage, add the bell peppers and onions. Cook until softened. Add the garlic and cook for another minute.

Stir in the onion powder, Cajun seasoning and tomato paste.

Combine the chicken bouillon with the water & milk and stir into the pan. 

Add the pasta and stir to ensure all pasta is covered.

Bring to a simmer, lower heat, cover and cook until pasta has absorbed the liquid and is al dente, making sure to stir occasionally to ensure all noodles are absorbing the liquid 

**I had to add another 1/4 C water to get the pasta al dente, but adjust to your preference.

Once cooked, top with shredded cheese and cover until melted. Enjoy!

Zucchini Lemon Muffins

  I had to share this recipe I found from Laura in the Kitchen.

These muffins were light, moist and bursting with flavors. I made them step by step, and thought 'oh ill be changing this one up' BUT they came out amazing and I couldn't bring myself to change anything! Enjoy them with a cup of coffee, as a dessert or just grab one throughout the day!

Ingredients

For the Muffins

1 1/2 C flour

1 1/2 C shredded zucchini

1/2 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

2 eggs

1 C sugar

1/2 C olive oil

1 Tbsp vanilla extract

2 tsp lemon zest

1 Tbsp thyme leaves

For the Topping

2 Tbsp brown sugar

2 Tbsp flour

1 Tbsp cold butter cut into small pieces

Preheat oven to 350 degrees and line muffin tray with liners.

In a bowl, combine the flour, baking powder, baking soda and salt.

In another bowl, combine the eggs and sugar, until it has thickened and become pale. Add in the oil, zucchini, vanilla, thyme and lemon zest. 

Stir until combined and then gently stir in the dry ingredients.

Evenly distribute the batter between the 12 muffin liners. Make sure to use the entire mixture for only 12 muffins.

In a bowl, combine the topping ingredients and use your fingers to gently crumble the butter into the mixture.

Sprinkle onto each muffin top and bake for 18-20 minutes until golden brown. Let cool and enjoy!

Street Corn Rice

 I found a new love for Mexican Street Corn when we went to the flea market last year. So naturally, whenever I come across a street corn recipe...I must try it! 

I came across this recipe on YouTube from 'Views on the Road' and had to make it my own. With a few adjustments, this rice came out better than expected!

Ingredients

1 C rice

1 Tbsp butter

1/2 Tbsp oil

1 C chicken broth or water

6 Tbsp heavy cream

1/2 Tbsp chicken bouillon

1/2 tsp chili powder

1/2 tsp garlic powder

1 C corn

1-2 Tbsp lime juice

1/4 C mayonnaise

3 Tbsp cotija

Cilantro

Tapatio or hot sauce of your choice

Tajin, optional

In a pot over medium high heat, add the oil and butter until melted. Add the rice and cook until browned.

In a separate bowl combine the broth, heavy cream, chicken bouillon, chili powder, garlic powder, corn and lime juice. Pour over the browned rice and stir.

Bring to a boil, turn heat to low and cover. Cook 20 minutes covered, turn off heat and let sit 5-10 minutes.

Remove lid and fluff the rice.

Add the mayonnaise, cotija, cilantro and tapatio. Gently stir to combine and serve topped with more cotija, tapatio and tajin.

*adjust the chili powder to your liking and lime juice to your liking. I personally like more chili powder in mine

Zucchini Orzo

 The garden is overflowing with zucchinis and I have been craving some kind of pasta. I have had orzo in the pantry and decided to try and make some kind of zucchini side dish with it. This is the perfect side to pair with some grilled chicken. Perfect to enjoy on a summer evening outside with your favorite wine.

Ingredients

3 zucchini, thinly sliced

2 Tbsp olive oil

1 C orzo

1 tsp crushed red pepper flakes

1 garlic clove, minced

2 1/2 C chicken broth

1 Tbsp unsalted butter

In a pan over medium high heat, add the olive oil and zucchini. Let the zucchini sit for about a minute and then give them a stir. Continue this process for about 10 minutes, until the zucchini are softened, browned and are almost falling apart.

Add the orzo, crushed red pepper flakes and garlic. Stir and toast the orzo for about 2 minutes.

Add the chicken broth and bring to a simmer. Reduce heat to medium low and continue cooking for about 10 minutes. Stirring occasionally. The orzo should begin cooking in the broth.

After 10 minutes, the broth should be almost completely absorbed.

Season with salt and pepper and add the butter. Stir until creamy and ready to serve.

Pork with Green Chile Sauce

 This is very similar to Chili Verde but a more smoother sauce and can be good on chicken as well. Serve with a side of steamed rice, pinto beans and a warm flour tortilla.

Ingredients

3 lb. pork meat, cubed

1 Tbsp oil

1 tsp salt

1 tsp black pepper

8 tomatillos, cleaned and halved

2 jalapenos, stems removed and halved

1/2 yellow onion, diced

5 cloves garlic, skin removed

1 1/2 Tbsp chicken bouillon

1 tsp ground cumin

1/2 tsp black pepper

1/2 tsp oregano

2 C chicken broth

2 cans chopped green chiles

In a large skillet over medium-high heat, add the oil and pork. Make sure the meat is spread out on the bottom of the pan and let sit for 10 minutes. Add the salt and pepper to the top.

Once browned, stir the meat and continue cooking until the meat is fully cooked and is brown/crispy.

In a blender add the tomatillos, jalapenos, onion, garlic, chicken bouillon, cumin, pepper, oregano, broth and green chiles. Blend until smooth.

To the pan of pork, add the sauce. Stir to combine and bring to a simmer.

Lower the heat, cover and cook for 30 minutes, stirring occasionally.

After 30 minutes, test your meat to make sure it is fork tender. The sauce should have thickened up as well.

Serve in burritos or with a side of steamed rice and pinto beans.

Fiesta Queso Dip

We came across a queso dip online and had to make one for our UFC fight night party and man was it a hit! 

(no pun intended)

Ingredients

1 lb. ground beef

1/2 yellow onion, diced

1 can rotel original

8oz cream cheese

1 block Velveeta

1 C shredded cheese

2 cans diced green chiles

1 can diced jalapenos

In a pan over medium-high heat, cook your beef, breaking it up, until it is browned.

Add the onion, rotel, green chiles and diced jalapenos and stir.

Lower the heat to medium and add the rotel and cream cheese. Stir to combine until the mixture is creamy.

Add the shredded cheese and stir to combine.

Once everything is melted, serve with tortilla chips.

*If you want the top browned, preheat oven to 375 degrees. Cook everything in an oven proof pan and follow the above steps. Place in oven and cook for 15 minutes or until the cheese is bubbly and browned. Or place in the broiler for a few minutes.

Mexican Street Corn Pasta Salad

The perfect summer side dish for grilled chicken, tacos, burgers, you name it! It tastes just like Mexican Street Corn!

Top with crushed Flaming Hot Cheetos for a spicy crunchy kick!

Ingredients

16 oz rotini pasta

1 Tbsp olive oil

2-15oz cans corn, drained

1 C Cotija cheese

1/3 C chopped cilantro

1/2 C Greek yogurt

1/2 C sour cream

1/2 C mayonnaise

1/2 tsp garlic powder

3 Tbsp lime juice

2 tsp lime zest

1 tsp chili powder

Salt and pepper to taste

Cook pasta according to package directions until al dente. Drain and place in a large bowl. Toss with olive oil and place in refrigerator to chill.

In a bowl, combine the yogurt, sour cream, mayonnaise, lime zest, juice, garlic powder and chili powder.

Remove pasta from refrigerator and add the corn, Cotija and cilantro. Stir to combine.

Pour 3/4 of the dressing mixture over the pasta and toss until everything is well coated.

When ready to serve, drizzle remaining dressing over the top.

*This is best served right away, as the pasta soaks up the dressing. You can always make more dressing to add to the pasta when ready to serve.